ASE optimization by RSM for lipid profile of mozzarella cheese

A novel Accelerated Solvent Extraction (ASE) procedure, combined with Ultra-High Liquid Chromatography Orbitrap Mass Spectrometry (UHPLC-Q-Orbitrap-MS) identification provided a detailed lipidomic profile of mozzarella cheese. Response Surface Methodology (RMS), obtained from a Central Composite Design (CCD) was employed to define the optimized combination of extraction temperature, number of extraction cycles and solvent mixture (cyclohexane, methyl-tert-butyl ether and isopropanol). From response surfaces analysis, it can be affirmed that the main dependence of extraction efficiency is linked to the percentage of solvents in the mixture. Furthermore, comparing ASE extraction with Folch procedure, it is possible to affirm that they are complementary for the complete recovery of lipid classes.

一种创新的加速溶剂萃取（ASE）方法，与超高效液相色谱轨道阱质谱（UHPLC-Q-Orbitrap-MS）鉴定技术相结合，为马苏里拉奶酪提供了详尽的脂质组学图谱。采用中心复合设计（CCD）获得的响应面法（RMS）被用于确定提取温度、提取循环次数及溶剂混合物（环己烷、甲基叔丁基醚和异丙醇）的优化组合。通过响应面分析，可以确认提取效率的主要依赖因素与混合物中溶剂百分比相关。此外，将ASE萃取与福尔奇（Folch）方法进行比较，可以确认两者在脂质类完全回收方面具有互补性。